Date: Mon, 11 Jun 2001 08:58:39 -0700 (PDT)
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001 - Reggie Dwork - sour taste in sourdough bread
008 - removed by editor
009 - Reggie Dwork
Subject: vacation schedule
Date: Sun, 10 Jun 2001 21:42:39 -0700
We will be going on vacation next week and bread-bakers will be on vacation
also. Next week's digest will go out on Friday, June 15. There won't be a
digest on June 23. We'll be back on July 1.
Please keep sending in your posts.
Jeff & Reggie
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From: "Joni Repasch"
Subject: Bleached & Unbleached Flour
Date: Sat, 9 Jun 2001 20:26:52 -0300
This article is excerpted from one entitled: "Oil Slick" but I am only
sending that portion of the article in which a question is asked about the
differences between bleached and unbleached flour.
Thought you people might be interested in the perspective of this chemist,
Robert L. Wolke
joni
"Oil Slick" (washingtonpost.com) By Robert L. Wolke, Wednesday, May 30,
2001; Page F01
QUESTION: How does bleached flour differ from unbleached flour? Unbleached
wheat flour looks pretty white to me, so why do flour manufacturers bother
with the bleaching step? Does the bleaching process leave any unsavory
residues or leach out any nutrients?
ANSWER Wheat flour is naturally yellowish, but people apparently don't like
yellow flour, except for the semolina used in pasta-making, which isn't
usually bleached. Yellow bread and snow-white pasta wouldn't sell very well.
If given half a chance, though, flour bleaches itself. That is, as it ages
in air, the yellow color is oxidized away. But that takes time and time is
money, so manufacturers speed up the process by using an oxidizing or
bleaching agent such as potassium bromate (in which case the flour is said
to be brominated), chlorine dioxide or benzoyl peroxide. These bleaching
agents aren't mere cosmetics. Flour that has been "aged," either naturally
or by being treated with oxidizers, makes doughs that handle better and
produce better bread.
Unbleached flour generally costs more than bleached flour because it has
been whitened by natural aging, which entails the costs of storage.
Some people are concerned with the intimidating natures of these chemicals.
But they are all unstable and, after doing their jobs, do not remain in the
flour. The bromate, after reacting with the yellow compounds in the flour,
is converted into harmless bromide. Chlorine dioxide is a gas that
dissipates, so there is none of that left in the flour either. Any excess of
benzoyl peroxide would decompose as soon as the flour is heated. The claim
that bleaching flour destroys its Vitamin E is true but empty, because wheat
flour contains negligible amounts of Vitamin E to begin with.
Robert L. Wolke: http://www.professorscience.com is professor emeritus of
chemistry at the University of Pittsburgh and the author, most recently, of
"What Einstein Told His Barber: More Scientific Answers to Everyday
Questions" (Dell Publications, $11.95). Send your kitchen questions to
mailto:wolke@pitt.edu
The Washington Post Company
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From: Miller
Subject: Diet Cola Bread
Date: Sun, 03 Jun 2001 08:36:16 -0500
Sorry this is so late. This is in response to someone looking for a
diet bread recipe. I've made this several times and while it doesn't
raise alot, it makes good toast. It is a little bland but experiment
with the cola, I always use a clear cola.
Diet Cola Bread
1 1/4 cup diet cola, any flavor
3 cups flour
2 1/4 teaspoons yeast
Place into the bread machine according to your directions. I don't use
flat cola.
--
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From: Terry Vlossak
Subject: Ovens
Date: Sat, 2 Jun 2001 21:23:46 -0700 (PDT)
Hello Folks!
A woman recently emailed me about my recommendation
for an oven. She's remodelling her kitchen, and it
sounds like she's going for an in-wall oven. I am not
a fan of convection ovens, having worked with them for
the last 10 years, so I would recommend a still oven.
What have you used that you like? I know we had a
stove discussion not too long ago. What's your
opinion?
Many thanks, and happy baking!
Terry
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From: Nifcon@aol.com
Subject: Jack and baguettes
Date: Tue, 5 Jun 2001 07:32:46 EDT
Jack
I find that in order to get the characteristic holes in baguettes the shaped
loaves need to be overproofed (by normal loaf standards) and risen to at
least 2 1/2 times and preferably 3 times the original volume. And yes, it is
easy to really overdo it and get pancake loaves but you've got to give the
bread a chance to develop the typical baguette texture. Of course you'll be
hard pressed to get a loaf as holey as a french commercial baker with his
steam-injected hearth ovens running at over 280 C but you can get pretty
close. Are you dumping boiling water into a hot roasting pan on the base of
the oven just before putting the loaves in? The steam generated is important
in the expansion of the crumb. It also helps expansion (and therefore
holyness) if you spray water into the loaves' slashes just before they go
into the oven but the volume of the final proof is the most important factor.
The loaves should be treated gently in the transfer to the oven as they are
very fragile when proofed as much as they should be. If you've never used
parchment or bake-o-glide to proof loaves on you might consider it for future
bakes.
Hope this helps
John Wright
Yorkshire
England
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From: Reggie Dwork
Subject: Pineapple Sweet Rolls
Date: Thu, 07 Jun 2001 20:21:22 -0700
Here is a wonderful sounding recipe ... I haven't made it yet ... hope you
enjoy it if you make it.
* Exported from MasterCook *
Pineapple Sweet Rolls
Recipe By : Taste of Home April/May 1995
Serving Size : 30 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breakfast
Hand Made Low Fat
Want To Try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pkg Active Dry Yeast
1/2 C Warm Water -- (110-115 F)
6 Tbsp Butter -- Melted
1 C Sugar
1 Tsp Salt
2 Eggs -- Beaten
6 C All-Purpose Flour
(To 6 1/2 C)
Filling:
1 Tbsp Butter
1 Tbsp All-Purpose Flour
1/2 C Orange Juice
2 Tbsp Grated Orange Peel
8 Oz Crushed Pineapple -- Drained
1/3 C Sugar
1/8 Tsp Salt
Glaze:
1/2 C Confectioner's Sugar
1 Tbsp Orange Juice
Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3
cups flour; beat until smooth. Stir in enough of the remaining flour to
form a soft dough. On a floured board, knead until smooth and elastic, 6-8
minutes.
Place in a greased bow; turn once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
Meanwhile, melt butter in a saucepan. Add remaining filling ingredients;
bring to a boil, stirring constantly. Reduce heat; simmer 3-4 minutes or
until thickened. Remove from heat; cool.
Punch dough down; divide in half. Roll each half into a 15x12" rectangle;
spread with filling. Roll up, jelly-roll style, starting with long
side. Slice into 1" rolls. Place with cut side down in two greased 13x9x2"
baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350F
for 20-25 minutes. Cool.
Combine glaze ingredients; drizzle over rolls.
Yield: 2-1/2 dozen.
Per serving: 179 calories, 3.7 grams fat.
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From: Lobo
Subject: sour taste in sourdough bread
Date: Sun, 10 Jun 2001 12:03:20 -0600
Here's how to get that sour taste in your sourdough bread.
Pick an extremely busy week to bake, with only after 5 hours to do it and
at least one social engagement during one of the evenings.
1. Remove starter from refrigerator and add flour and water. Let sit
overnight.
2. Because you sleep late the next morning and don't have an extra 15
minutes to mix your bread recipe, throw another cup of flour and some water
into the starter and go to work.
3. That evening after your social engagement, mix up part of your bread recipe:
The required amount of starter
liquid
sugar and salt
enough of the flour to make a muffin batter consistency.
Put your remaining starter back in the refrigerator and go to bed.
4. Get up 10 minutes early and add the shortening and rest of the flour to
the bread. Knead, throw a dishtowel over the bowl and go to work.
5. As soon as you get home after 5, form loaves and let them rise. Figure
out what time you have to go to bed and put the bread in the oven 45
minutes before that no matter how little it's risen.
WARNING: These could be bricks, but they'll be REALLY sour bricks!
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This message removed by editor.
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From: Reggie Dwork
Subject: bread classes
Date: Sun, 10 Jun 2001 22:12:59 -0700
I just received this from Mary Caldwell the marketing manager at the French
Culinary Institute in New York.
In addition to our full bread program, we have just introduced 1-week
programs that are an overview of our bread curriculum. Something like
this is especially beneficial for professionals who just need to hone
their skills.
I've attached an outline of the class for your information.
The dates of the class are:
7/5 - 7/11
9/26 - 10/2
12/19 - 12/28
Price: $985.00 (includes uniform, tools and family meal)
Our website is http://www.frenchculinary.com
The bread program home page is http://www.frenchculinary.com/bread
If you have any questions, please do not hesitate to contact me.
Thanks,
Mary Caldwell
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